There’s nothing quite like a warm bowl of congee to soothe the soul. But the real magic lies in the toppings! From crunchy pickles to savory eggs, these 10 simple accompaniments will transform your porridge into a comforting, quick dinner favorite. Dive in and discover new flavors!
Salted Duck Egg with Soy Sauce
Duck eggs are a treat, and salted ones take it up a notch. This simple side dish just needs a drizzle of soy sauce and sesame oil to bring out all that savory richness. It's perfect with congee or steamed rice, and takes almost no effort.
Serving: 2 | Prep Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
Main
- 2 salted duck eggs
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
Instructions
- Fill a small pot with enough water to cover the eggs by an inch. Bring to a rolling boil over high heat.
- Gently lower the salted duck eggs into the boiling water using a spoon. Reduce heat to medium and boil for exactly 8 minutes for a firm but creamy yolk.
- Tip: For easier peeling, transfer the boiled eggs to an ice bath immediately and let them sit for 2 minutes. This shocks the shells and helps them separate from the whites.
- Peel the eggs carefully. The whites are delicate, so start at the wide end where the air pocket is — this makes peeling much smoother.
- Slice each egg into quarters lengthwise and arrange them on a small plate in a single layer.
- Drizzle the soy sauce evenly over the egg slices, then finish with the sesame oil. Tip: Use low-sodium soy sauce if you prefer less salt, since the eggs themselves are already quite salty.
- Serve immediately at room temperature. Tip: For an extra flavor boost, garnish with chopped scallions or a pinch of white pepper.
Make sure to enjoy these eggs while they're still slightly warm. The creamy yolk contrasts beautifully with the firm, salty white, and the soy-sesame drizzle ties everything together. They're also fantastic crumbled over a bowl of ramen or served with pickled vegetables.
Century Egg and Tofu Salad
Got a hankering for something cool, creamy, and full of umami? This Century Egg and Tofu Salad is a breeze to whip up and packs a flavor punch. It's the perfect side dish or light lunch.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
- 1 block (14 oz) silken tofu, chilled
- 2 century eggs
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 scallions, thinly sliced
Instructions
- Carefully remove the silken tofu from its package and drain excess water. Pat dry gently with paper towels. Tip: Dip your knife in hot water before slicing for cleaner cuts.
- Slice the tofu into 1/2-inch thick slabs and arrange them on a serving plate.
- Peel the century eggs and rinse them under cold water. Tip: Rinsing helps remove any ammonia smell. Slice each egg into wedges or rounds.
- Arrange the century egg pieces on top of the tofu.
- In a small bowl, whisk together soy sauce and sesame oil until combined.
- Drizzle the soy-sesame mixture evenly over the tofu and eggs.
- Garnish with sliced scallions. Tip: Let the salad sit for 5 minutes before serving so the flavors meld. Serve immediately or chill for a colder dish.
Really, the silky tofu and creamy century egg soak up that savory dressing beautifully. It's refreshing yet deeply satisfying. Serve it chilled as a starter or alongside steamed rice for a quick meal.
Spicy Pickled Cucumbers
Kicking off this spicy pickle recipe is perfect for adding a tangy crunch to any meal. You'll love how quick and easy these are to throw together.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
Vegetables
- 2 pickling cucumbers
- 3 cloves garlic
Spices
- 1 tsp red pepper flakes
Pickling Liquid
- 1 cup distilled white vinegar
- 1 cup water
- 2 tbsp granulated sugar
- 1 tbsp kosher salt
Instructions
- Wash and thinly slice the cucumbers into rounds, about 1/8-inch thick. A mandoline helps get even slices.
- Peel and thinly slice the garlic cloves.
- In a small saucepan, combine the vinegar, water, sugar, and salt. Bring to a boil over high heat, stirring until sugar and salt dissolve.
- Remove from heat and stir in the red pepper flakes.
- Pack the cucumber slices and garlic into a clean 16-ounce glass jar, leaving about 1/2 inch of headspace.
- Pour the hot brine over the cucumbers, ensuring they are completely submerged. Tap the jar gently to release air bubbles.
- Let the jar cool to room temperature, about 30 minutes. Tip: For crunchier pickles, skip the cooling and refrigerate immediately.
- Seal the jar and refrigerate for at least 2 hours before serving, though overnight gives the best flavor.
- Tip: These pickles will keep in the fridge for up to 1 week. The longer they sit, the more intense the heat.
- Tip: If you prefer less heat, reduce chili flakes to 1/2 tsp or remove seeds from dried chiles.
Sink your teeth into these spicy, crunchy pickles—they're fantastic on tacos, burgers, or straight from the jar. The balance of tangy vinegar and fiery chili makes every bite pop.
Stir-fried Pickled Mustard Greens
Unexpectedly, this humble pickled vegetable transforms into a punchy side dish in minutes. It's salty, tangy, and gets a spicy kick from dried chilies—perfect for perking up any meal.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
- 1 lb pickled mustard greens (rinsed and coarsely chopped)
- 3-4 dried red chilies (stemmed and sliced into rings)
- 3 cloves garlic (minced)
- 2 tbsp vegetable oil
- 1 tsp sugar
- 1 tsp sesame oil
Instructions
- Rinse the pickled mustard greens under cold water to remove excess salt. Drain and squeeze dry, then coarsely chop. Tip: taste a piece; if too salty, soak in water for 10 minutes.
- Prepare the chilies and garlic: remove stems from dried chilies and slice into thin rings; mince the garlic.
- Heat vegetable oil in a wok or large skillet over high heat until shimmering. Add the dried chilies and garlic; stir-fry for about 15 seconds until fragrant but not burning. Tip: keep the pan moving to prevent scorching.
- Add the chopped mustard greens and stir-fry vigorously for 2-3 minutes, until heated through and starting to char at the edges. Tip: let the greens sit undisturbed for 30 seconds for extra caramelization.
- Sprinkle the sugar and drizzle the sesame oil. Toss well to combine. Serve immediately.
Hearty and tangy, this stir-fry is perfect with steamed rice or as a topping for noodles. The chili heat and sour notes wake up your taste buds in the best way.
Crispy Fried Dough Sticks (You Tiao)
Zipping through your breakfast routine? These crispy fried dough sticks (you tiao) are a game-changer—crunchy on the outside, airy inside, perfect for dunking in hot soy milk or porridge.
Serving: 4 | Prep Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 3/4 cup water (room temperature)
- 1 tablespoon vegetable oil (plus more for frying)
Instructions
- In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 tablespoon sugar.
- Add 3/4 cup water and 1 tablespoon vegetable oil. Stir with a spatula until a shaggy dough forms, then knead by hand for about 2 minutes until smooth. (Tip: Don't overknead—just bring it together; a slightly sticky dough is fine.)
- Cover the dough with plastic wrap or a damp towel and let it rest at room temperature for 30 minutes. This relaxes the gluten, making the sticks more tender.
- After resting, transfer the dough to a lightly floured surface. Roll it into a rectangle about 1/4-inch thick. (Tip: Use a gentle hand—don't compress too much.)
- Cut the rectangle into 1-inch-wide strips. You'll get about 8 strips. Lightly brush each strip with a little oil to prevent sticking.
- Take two strips and stack them together, pressing gently along the length with a chopstick or your finger to seal. Repeat for remaining strips, making 4 pairs.
- Pinch the ends of each pair to seal, then gently stretch each stick to about 6 inches long. Let them rest on a floured surface for 5 minutes.
- Heat 2 inches of oil in a deep pot to 350°F. (Tip: Use a deep-fry thermometer to maintain temperature—too hot and they burn, too cool and they get greasy.)
- Carefully slide one dough stick into the oil. Fry for about 2 minutes, turning occasionally, until deep golden brown and crispy. Don't crowd the pot—fry in batches of 2-3.
- Remove with a slotted spoon and drain on paper towels. Let the oil come back to 350°F between batches. Serve immediately while hot and crispy.
Use them as a side with congee or dip in condensed milk for a sweet twist. The crackling crunch and soft interior make every bite irresistible.
Braised Peanuts with Soy Sauce
Fellow snack lovers, these braised peanuts are addictive! Soft, savory, and aromatic with star anise, they're the perfect easy appetizer or side dish.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 1 minutes
Ingredients
Main Ingredients
- 1 cup raw shelled peanuts
- 1/4 cup soy sauce
- 2 star anise
- 2 cups water
- 1 tablespoon granulated sugar (optional)
Instructions
- Rinse the raw peanuts under cold water.
- In a medium pot, combine peanuts, water, soy sauce, star anise, and sugar (if using).
- Bring to a boil over high heat, then reduce to low and cover. Using a tight-fitting lid helps retain moisture.
- Simmer for 45-60 minutes, stirring occasionally to prevent sticking, until peanuts are tender but still have a slight bite.
- Taste and adjust saltiness if needed; add a splash of water if too salty. Let the peanuts cool in the liquid for at least 15 minutes to absorb more flavor—this step really boosts the aromatic taste.
- Drain and serve warm or at room temperature.
Much of the magic happens while they cool in the spiced liquid. Enjoy these peanuts as a snack, a topping for congee, or a side with beer. They'll disappear fast!
Stir-fried Water Spinach with Garlic
You know that feeling when you need a quick, flavorful veggie side? This stir-fried water spinach with garlic is exactly that—fast, simple, and packed with umami from oyster sauce. Ready in under 15 minutes!
Serving: 2 | Prep Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
- 1 bunch water spinach (about 8 oz)
- 3 cloves garlic, minced
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 2 tablespoons vegetable oil
Instructions
- Rinse the water spinach thoroughly under cold water. Trim off the tough ends and discard any wilted leaves. Pat dry with a clean towel.
- In a small bowl, mix together the oyster sauce, soy sauce, and sugar until the sugar dissolves. Set aside.
- Heat a wok or large skillet over high heat until smoking. Add the vegetable oil and swirl to coat.
- Add the minced garlic and stir-fry for about 10 seconds until fragrant but not burnt (tip: lower heat slightly if needed).
- Add the water spinach all at once. Use tongs to toss constantly, coating it with oil and garlic.
- Pour the sauce mixture evenly over the greens. Continue stir-frying for 1-2 minutes until the leaves are wilted and stems are tender-crisp.
- Transfer to a serving plate immediately. The stems should retain a slight crunch.
Remember to serve it immediately while it's still crisp. The slight sweetness from the sugar balances the savory oyster sauce beautifully. Pair it with steamed rice and your favorite protein for a complete meal.
Scrambled Eggs with Preserved Radish
Perfect for a quick breakfast, these scrambled eggs with preserved radish bring a salty, savory twist to your morning routine. The crunchy radish adds texture, and the soy sauce deepens the flavor.
Serving: 2 | Prep Time: 5 minutes | Cooking Time: 5 minutes
Ingredients
For the Scramble
- 4 large eggs
- 2 tbsp preserved radish (rinsed and finely chopped)
- 1 tsp light soy sauce
- 1 tbsp unsalted butter
Instructions
- Rinse the preserved radish under cold water to remove excess salt, then finely chop it.
- In a small bowl, crack the eggs and add the light soy sauce. Whisk until the yolks and whites are fully combined and slightly frothy.
- Melt the butter in a nonstick skillet over medium-low heat. Swirl to coat the pan.
- Add the chopped preserved radish and cook, stirring, for about 30 seconds until fragrant.
- Pour the egg mixture into the skillet. Let it sit undisturbed for 10–15 seconds until the edges start to set.
- Using a silicone spatula, gently push the cooked edges toward the center, tilting the pan to let uncooked egg flow to the edges. Repeat until the eggs are mostly set but still soft and glossy—about 1–2 minutes total.
- Remove the pan from the heat immediately. The residual heat will finish cooking the eggs without drying them out. Serve right away.
Use these savory, creamy eggs as a filling for a breakfast burrito or serve alongside steamed rice for a comforting meal. The preserved radish adds a pleasant crunch that contrasts beautifully with the soft curds.
Fermented Tofu (Preserved Tofu)
Kick off your umami game with homemade fermented tofu—it's easier than you think. This creamy, savory condiment will become a staple in your fridge, perfect for adding depth to stir-fries, rice bowls, or even spread on toast.
Serving: 1 | Prep Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
- 1 block (14-16 oz) firm tofu
- 2 tbsp salt
- 1/2 cup rice wine (or sake)
- 1/2 cup filtered water
- 1 tsp sugar
- 1 star anise (optional)
- 1 small dried chili (optional)
Instructions
- Press the tofu: wrap it in a clean kitchen towel and place a heavy skillet on top for 15 minutes to remove excess water. This ensures a firm texture.
- Cut the pressed tofu into 1-inch cubes. Pat them dry with paper towels.
- Sterilize a pint-sized glass jar and its lid by boiling them in water for 5 minutes. Let them air dry completely.
- In a small bowl, combine the salt, rice wine, filtered water, and sugar. Stir until the salt and sugar dissolve. This brine is your fermentation base.
- Place the tofu cubes into the dry jar. Add the star anise and dried chili if using. These spices add complexity.
- Pour the brine over the tofu, ensuring all cubes are submerged. If needed, use a small weight (like a clean rock or a smaller jar filled with water) to keep them under the liquid.
- Seal the jar tightly and store it in a cool, dark place (around 65-70°F) for 5 to 7 days. Tip: check after day 5—the tofu should be creamy and tangy.
- Once fermented, transfer the jar to the refrigerator. The flavor will continue to develop over time. Store for up to 3 months.
This homemade fermented tofu delivers a creamy, umami-packed punch that brightens any dish. Slather it on steamed veggies, mix into noodle soups, or simply enjoy as a tangy spread. Trust me, your taste buds will thank you.
Pork Floss with Roasted Sesame
A fluffy, savory topping that transforms a simple bowl of porridge into something special. This pork floss with roasted sesame is crunchy, salty, and so easy to whip up. Just two ingredients and you're set!
Serving: 4 | Prep Time: 5 minutes | Cooking Time: 5 minutes
Ingredients
- 1/2 cup pork floss
- 2 tablespoons sesame seeds
Instructions
- Heat a small dry skillet over medium heat for 1 minute. Add the sesame seeds and toast, stirring constantly, until they become fragrant and start to pop, about 2-3 minutes. Be careful not to burn them.
- Transfer the toasted sesame seeds to a plate to cool completely for 2 minutes.
- In a small bowl, combine the pork floss and cooled sesame seeds. Toss gently until evenly mixed.
Crispy, nutty, and oh-so-savory, this pork floss and sesame combination adds incredible texture to any bowl of warm porridge. Sprinkle it generously on top, or stir a bit in for an extra layer of flavor. It also works great on rice, noodles, or even toast for a quick snack.
Conclusion
Unlock the perfect bowl of congee with these 10 simple accompaniments! Each adds a burst of flavor and texture. Try them all, then leave a comment telling us your favorite. Don’t forget to share this article on Pinterest to inspire others!
